In September 2014, a new performance art festival called “The Paseo” debuted in Taos, transforming downtown into a walking tour of experimental, interactive art installations and events. Building on its inaugural success and momentum, lead festival organizer, baker, architect and artist Matt Thomas dreamed up Dinner in the Dark as a fundraiser for The Paseo 2015.

L6 Cattle Ranch in Corona, NM, is the first farming business in the U.S. to be Certified Grassfed by AWA. This is the only certification and logo in the U.S. and Canada that guarantees food products come from animals fed a 100% grass and forage diet, raised outdoors on pasture or range for their entire lives, and managed according to the highest welfare and environmental standards on an independent family farm.

This is the first installment of a new hcn.org series to highlight the experiences of Laura Jean Schneider and Sam Ryerson, members of a younger generation of cattle ranchers. Making a living in an industry that faces an ever-evolving host of obstacles like drought, climate changes, political forces, and a volatile cattle market, is challenging. In Ranch Diaries, Schneider will give us a peek into what it’s like to take on those challenges during the first year of Triangle P Cattle Company, a new LLC in southcentral New Mexico.

The soil is sandy and pebbly and virtually devoid of organic matter. Perfect for hardy native plants like wild mustard or wild lettuce- they do just fine in his yard. Yet I can't help want to amend it with some mulch, orange peels, compost, leaves or a dead chicken-- just to satisfy my obsession with soil enrichment.

For coming on a decade now, I've often wondered when Biodynamic farming will really catch on in a big way; at least as big as its offshoot concept, Organics. Granted, there are times when it seems huge strides are being made in Biodynamic's extended acceptance; however, when one mentions it in everyday conversation, they're often met with a blank stare.

To say that the award-winning Santa Fe Brewing Company has a busy year ahead is a massive understatement. Expanding on current activities, the company has received the green light to begin an exciting four-year expansion at its Santa Fe brewhouse. If that's not enough, SFBC will also open its first Albuquerque-based tap house this summer, adding to the city’s vibrant beer scene.

We live in a time where we face our toughest challenges agriculturally; chemicals, GMO’s, global warming, drought and over-population have our collective backs against the wall. The responsibility lie within each of us to do our part to reclaim Earth’s ecological rhythms, reading Herrera’s Obra de Agricultura would be a great place to start

Here you will find a list of what Taos has to offer the intrepid traveler; hand-crafted beer, locally-sourced produce, buffalo, trout and lamb, and a music-scene that continually fires on all cylinders. I've been ruminating this past fortnight on what should be included in this post, and while acknowledging this list may not be exhaustive, it represents what can confidently be put forth as among the best experiences in the area.

A regular vendor at the Albuquerque Downtown Growers Market and the Albuquerque Rail Yards Market, New Mexico Pie Company offers a vast selection of baked goods, from pies and tarts to quiches, wedding cakes, cookies, and French macarons (delicate meringue cookies in a range of flavors: salted caramel, pistachio, grand marnier, and others).… Read More

The thermometer in the car read 18 degrees as I pulled into the UNM Taos campus this past Saturday morning for a winter run in my new Luna Venados, the street running model of the running and adventure sandal line.… Read More

Considering our rich agricultural heritage, it should be no surprise that New Mexican food is eclectic and of high quality. After all, people living along the broad banks of the Rio Grande have cultivated crops to feed communities for thousands of years. We are also one of the most geologically diverse areas on planet Earth, which may very well explain the unique terroir of New Mexican cuisine. We are also the location of the New World’s first fusion cuisine, which I like to call Sixteenth Century Indigenous American Iberian.

Amore is comfortably utilitarian with clean lines and a modernist feel that's also warm and inviting, and there's a true sense of self there that defies the improbability of Vera Pizza Napoletana in Albuquerque.

http://lamontanita.coop/veteran-farmer-project-update-moving-farm-upcoming-classes/?utm_source=Connect+to+the+Co-op&utm_campaign=dd976ea2ab-2015_1_27_E_news1_26_2015&utm_medium=email&utm_term=0_02b0a78924-dd976ea2ab-59322785 2015 Classes: Food Production Education Continues Although our cold frames are in storage for this season, learning about food production and farm business continues. We are most pleased to once again be offering a[...]